Fresh, squeaky cheese curds are a delight. Deep Fried Cheese Curds are a delish treat. This recipe offers a batter recipe and a crumb coating recipe.
Deep Fried Cheese Curds are Delish!
Mullins Cheese is a Wisconsin cheese factory not too far off Highway 39 near Knowlton, WI. Definitely worth a stop when you are passing through. You can get your cheese curds, souvenirs, and a bathroom stop all in one. Check out my previous post for more information: “Fresh Wisconsin Cheese Curds for Lunch!”
I’ve wanted to share this “Deep Fried Cheese Curds” recipe with you from Mullins Cheese. Fresh, squeaky cheese curds are a delight. Deep Fried Cheese Curds are a delish treat by themselves, for an appetizer, or even a meal accompaniment. Give them a try. Note, this recipe offers a batter recipe and a crumb coating recipe.
If you want another idea for using cheese curds, take a look at “Cheese Curd Croissant Creation.” We really enjoy cheese curds. Got any ideas on using cheese curds?
Grilled Cheese is a comfort food, childhood menu staple, and . . . lots can be done to give this icon a “make-over.”
Remember having grilled cheese sandwiches as a kid? Well, April 12 is Grilled Cheese Day and you can create a custom build version.
My mom always bought Sunbeam white bread. Growing up my grilled cheese sandwich was made from white bread, margarine either spread on the outside sides of the sandwich or premelted on the griddle, and Kraft American Cheese slice singles. Oh, and once it was cooked, I topped it with grape jelly—yuuuum! We also called this sandwich a “cheese toastie.” I still remember the old griddle, probably aluminum, with its stuck on discoloration from years of pancakes and cheese toasties.
Grilled Cheese is a comfort food, childhood menu staple, and is offered on many restaurant menus. Lots can be done to give this icon a “make-over.” Change up bread and cheese choices to create custom sandwiches. Rye bread and Swiss cheese, sourdough bread and vegetable Monterey Jack Cheese, and whole wheat bread and your choice of two cheeses are a few combos to get your creative ideas going. Be sure to use real butter instead of margarine and real cheese instead of processed. Another change is the add on’s you can put in or on your grilled cheese. Anyone for bacon? Add a little pizza sauce and/or pepperoni for a pizza cheese toastie. Add some sauerkraut to the rye & Swiss toastie along with some mayo. Think about your favorite sandwich and what flavors you want on your own custom build. Oooh, Texas Toast Bread would be a great building block for a grilled cheese. What ideas do you have?
Note: Photo retrieved on April 12, 2018 from: https://www.google.com/amp/s/nationaldaycalendar.com/days-2/national-grilled-cheese-sandwich-day-april-12/%3famp
These waffles turned out great. Give this recipe a try as is, with our changes, or tweak to your taste.
New to me recipe book and a new waffle iron were the perfect combination . . . . . . for Pete to try out this Southern Waffles recipe from “100 Southern Recipes.”
Check out the face page. This was published by the National Association of Margarine Manufacturers and copyrighted in 1938.
The cost was $1.00 back in the day.
Remember, Pete guy cooks and we substitute ingredients for what we have on hand. Changes made to the recipe were:
**Einkorn flour instead of white flour
**Omitted the salt
**2 1/2 eggs worth of Thrive Life Scrambled Egg Mix since no eggs were on hand
**1 cup whipping cream instead of sweet milk
**5 T butter instead of 4 T margarine (never too much butter)
**Added water as needed for consistency
Even if Pete would have used eggs, he would not have separated the egg whites and yolks per the recipe. For waffles and pancakes he just throws all the ingredients in a bowl and mixes them.
These waffles turned out great. They were fluffy and we enjoyed them for supper. Give this recipe a try as is, with our changes, or tweak to your taste. Waffles work for breakfast, lunch, supper or even for a snack. They are pretty versatile!
We enjoy butter and maple syrup—the real stuff. HOWEVER, we gauge the amount we pour on a waffle so as to be able to eat it all. Swimming your waffle in syrup that gets left on your plate is not allowed at our house. What do you like to put on your waffles?
This is a delicious and festive meal. You just might decide to make up a special occasion and surprise someone with it!
I married into this wonderful recipe. This is an Avery traditional Easter and Christmas meal when served with bacon and/or sausage.
AND, it’s not only for breakfast!
Pete, my husband, made this for a Men’s Prayer Breakfast years ago. The guys really enjoyed it and the wives were not happy they missed out on it.
Remember, Pete guy cooks so this recipe is more art than science.
Have the following on hand:
- Loaf/loaves of bread of your choice
- Orange Juice
1. Cut the bread in 1” slices.
2. Melt butter in the bottom of your baking pan. We use a 9” x 12” pan. More butter.
3. Sprinkle sugar and then cinnamon on top of the butter. You can pre-make your cinnamon sugar if you wish. Then add more.
4. Crack the eggs in a bowl and beat them.
5. Dip the bread slices in the beaten eggs and place on top of the butter, cinnamon, and sugar mixture.
6. Pour orange juice in the spaces between bread slices in the pan, about 1/2” deep.
7. Sprinkle sugar and cinnamon on bread slices.
8. Bake at 350 degrees Fahrenheit, until browned a bit. Test to make sure the egg is done.
9. Remove a piece from the pan with a firm spatula and flip it upside down on the plate. There will be an orange cinnamon sugary goo on top. No syrup is necessary. Spoon any extra goo on top of the slices.
You can add fruit and whipped cream if you desire. Use any size baking pan — just adjust the quantity of ingredients as needed. This is a delicious and festive meal. You just might decide to make up a special occasion and surprise someone with it!
P.S. Sorry, no pictures. I wanted to get this recipe to you before Easter.
Next time, I would like to put in lime juice for extra flavor and forgo the crumble topping. A great summer, Fourth of July, or family reunion dessert.
This Cheese Pie-Bar Cookie was turned into a Lime Cheesecake Bar with a few tweaks to the recipe.
Coming from one of my staple cookbooks, Farm Journal’s Homemade Pies, Cookies & Bread by the Food Editors of Farm Journal.
Given that St. Patrick’s Day is right around the corner, it was appropriate to substitute the lemon peel for lime peel and to add green food coloring to the filling (2 drops). Instead of all white flour, I used part whole wheat and part Einkorn. The whole wheat gives a full body flavor to the crust. Baking with Einkorn can change the texture of baked goods but I haven’t found this significant. Einkorn is an unhybridized, ancient wheat. It has more of a nutty flavor compared to other flours.
I doubled the recipe and put the crust in a 9 x 13 inch pan. My crust turned out thicker than if I used two 9 x 9 inch pans. I also used 8 oz. of cream cheese instead of the doubled quantity of 6 oz. because I like cream cheese and wanted to use the whole brick.
These bars turned out fine. The filling formed up nicely after the bars cooled and were refrigerated. A nice thick crust is a good base to hold the filling for finger food. Next time, I would like to put in lime juice for extra flavor and forgo the crumble topping.
This treat would make a great summer, Fourth of July, or family reunion dessert.
Published by Greenwich House, Distributed by Crown Publishers, Inc., New York.
Deciding to make pizza is usually a spur of the moment meal choice. Keeping freeze dried foods on hand comes in quite handy.
So, what do you do with an extra pie crust?
Trying out a new pie crust recipe provided me with two crusts because I cut the original Hotwater Pie Crust recipe down to one third of its yield. I only wanted to make one pie as we didn’t need to have two on hand in the house.
We had already decided to make pizza for supper and I was going to make my usual yeast crust. Thinking out loud to my husband and debating if this whole wheat crust would freeze well brought the solution to light. We would use the pie crust for the base of the pizza—why not? To give credit where it is due, it was my husband’s idea.
Deciding to make pizza is usually a spur of the moment meal choice because we are in a “pizza mood.” Keeping freeze dried foods on hand comes in quite handy on these occasions. We just grab our cans of ingredients and start our pizza. Our freeze dried ingredients were: tomato dices, ground beef, mushrooms, onions and cheese.
We put our freeze dried ingredients in water to reconstitute (except for the tomato dices). Since we were out of the spaghetti sauce we normally use, Pete got creative again. He took 2 1/2 cups of tomato dices and ground them up in the Ninja blender to which he added Greek salad dressing and water. He used sufficient amounts of each to get the taste and texture he wanted for the pizza sauce. As usual, he didn’t measure. He “guy cooks.”
To our whole wheat pie crust we added the Tomato Greek pizza sauce, cooked ground beef, mushrooms, onion, and finally the cheese. Using cooked, freeze dried ground beef saves the time and mess of cooking the hamburger first. Also, the vegetables were already cut and the cheese shredded. You do have to get use to how much water to add to correctly reconstitute freeze dried foods though. I had a bit too much water in the cheese so I squeezed it out into the container as I scooped it up to put on the pizza. The cats loved the cheesey water— nothing went to waste!
The pizza turned out great. We were able to cut and plate slices but needed to use a fork rather than hand to eat the pizza. You probably noticed that’s we didn’t use the traditional pizza pan. Our cast iron griddle doubles nicely for a pizza pan. This will be a do again meal!
Living in a rural setting with the nearest grocery store 20 minutes away lends itself to keeping freeze dried foods on hand. In addition to being a prep time saver, freeze dried foods offer great nutrition. Here is the disclaimer: my husband and I sell freeze dried foods because it is a product that we use and that tastes great. If interested, feel free to check out our website at CanoeCountryFood.ThriveLife.com. If not, that’s ok too. I hope you’ll consider trying the pie crust for pizza dough sometime or that this brainstormed solution will lead you to one of your own when faced with a food dilemma.
Oh, I want to mention another idea for extra pie crust. I usually do this with just the little bit of leftover dough. Gather the leftover dough bits and ball them up so you can roll out into one smaller crust. Place this crust on a greased baking sheet. Next, spread melted butter on the crust followed by cinnamon and sugar. Bake along with your pie until the crust is as brown as you want. Do note that this crust will be done much quicker than your pie—keep an eye on it. Eat it warm out of the oven or cool down for a treat later. Enjoy!
The crust was very flaky and I rolled it out on wax paper. This made the transfer of the crust to the pie pan much easier.
From page 19 of “Twenty Favorite Recipes of Col. Harland Sanders” comes this Hotwater Pie Crust recipe.
Since the recipe makes 6 crusts, I cut it into thirds to only make 2 crusts.
One Third Hotwater Pie Crust Recipe
- 6.67 oz. pure lard
- 1 1/2 cups + 3 Tbs flour
- 1/3 tsp salt
- 1/3 tsp baking powder
- 1/3 tsp sugar
- 1/3 cup hot water
- Additional flour to mix in when mixture is cool enough to work by hand – – 1/2 cup + 3 Tbs
Note: Tsp=teaspoon and Tbs=tablespoon, see the end of this blog for the 6 pie crust recipe
As I often do, I changed the recipe to use what I had on hand which was whole wheat flour. I unintentionally used 1 Tsp of both baking powder and sugar because I misread the measurement. The crust turned out fine. Also, I omitted the salt.
I used a scale to weigh the lard. This seemed prudent with the division of the original recipe. Feel free to do your own math. I did round up when I thought it appropriate.
Note: This was a more difficult crust to work with but the end result was worth it. Part of the challenge might be from using whole wheat flour.
All ingredients were mixed with a spoon until the end when I worked the additional flour in by hand. The pastry blender hand tool was not needed. The crust was very flaky so I rolled it out on wax paper. This made the transfer of the crust to the pie pan much easier. The pie pan was pre-greased. It was helpful to keep a dusting of flour on the rolling pin. Using slightly water moistened fingers, I patched the crust as needed.
Once the crust was put in the pie pan, I was ready to add the Chess Pie filling and throw it in the oven.
This recipe made 2 crusts. What did I do with the other crust ? We had already planned on making pizza for dinner. So we had a whole wheat pie crust base—which made a solid foundation for our pizza made from freeze dried ingredients on hand. I’ll be sharing about this soon.
Be sure to read how the Chess Pie turned out and check out the recipe found with that blog post: Col. Sanders’ Chess Pie a Delectable Dessert.
Keep up with BackroadTracks for more interesting recipes you can use.
Here is the original recipe that makes 6 pie crusts:
Whooooah . . . this pie is fabulous. A little bit goes a long way.
From page 5 of “Twenty Favorite Recipes of Col. Harland Sanders” comes this Col. Sanders’ Chess Pie recipe.
This is an easy to make “comfort food” that also pulls off “fancy.” You can serve this pie for everyday, special occasions, and holidays.
My husband’s parents lived near Colonel Sanders of Kentucky Fried Chicken (KFC) fame before he became famous. Years later while on a visit, in July of 1971, the Colonel gave my mother-in-law a copy of “Twenty Favorite Recipes of Col. Harland Sanders”. Here is the recipe as promised.
I followed this recipe per the directions and ingredients. Baking in a cast iron pie pan took about 60 minutes. A knife inserted half way from the pie edge to the pie middle and coming out clean told me the pie was done.
The meringue turned out nicely. I did grab another cookbook* off my shelf to read up on meringue making. One pointer I learned was to rub a bit of meringue between my fingers to see if there was sugar grit. You want the sugar to dissolve. So, I kept beating my meringue till I didn’t feel sugar grit. I also made sure that the meringue reached all edges of the crust to provide a seal which prevents shrinkage. The meringue was baked 13 minutes at 350 degrees.
Whooooah . . . this pie is fabulous. A little bit goes a long way as it is very sweet tasting. The crust, filling, and meringue compliment one another for a flavorful and delectable dessert. The pie crust came out of the Colonel’s recipe booklet too. I’ll be sharing that recipe at another time.
*The cookbook I grabbed off my shelf was, Farm Journal’s Homemade Pies, Cookies & Bread By the Food Editors of Farm Journal, copyright 1983 published by Greenwich House, Distributed by Crown Publishers, Inc., New York.
The pie turned out nicely . . . kind of like a pie bar.
Nice brown top, smooth texture to the filling, and a great taste with the Bourbon. Next time your in the mood for southern comfort food, give this pie a try.
During the process of relocating to East Texas, I discovered Buttermilk Pie is a delicious and common dessert in my new state.
I had never had this comfort food before and loved it. So, naturally, I needed to find a recipe. My husband mentioned to me that we probably had a recipe of the Colonel’s and I should check my little cookbook. That’s right, my husband’s parents knew Colonel Sanders of Kentucky Fried Chicken (KFC) fame before he became famous. My mother-in-law gave me her copy of “Twenty Favorite Recipes of Col. Harland Sanders” little souvenir cookbook. She received this booklet from Col. Sanders in July of 1971 in Shelbyville, KY at his restaurant, The Colonel’s Lady. So, now I’m going to share this Buttermilk Pie recipe with you.
I made a few adjustment to the recipe to accommodate ingredients I had on hand. I used:
- Butter not oleo
- Thrive Life powdered vanilla
- Powdered Buttermilk (reconstituted )
I omitted the lemon rind and lemon juice and opted to use Bourbon.
I had never made a pie recipe that instructed me to bake but not brown the crust prior to baking with the filling in it. As you can see from my picture, there was a bit of bubbling from the initial baking of the crust. It did not affect the end product. The second time I made this pie, I used a store bought granola crust. Both pies were fantastic! Nice brown top, smooth texture to the filling, and a great taste with the Bourbon.
While this pie didn’t last long, there was no weeping from the filling as you can sometimes get with this type of pie.
Do you have a favorite comfort food pie you enjoy? Let me know via the comments section please. Also, be on the look out for the Chess Pie recipe from this little booklet. I’ll be sharing it too.